Pan-Fried Venison Steaks
with Rosemary Potatoes and Creamy Mustard Sauce
These Pan-Fried Venison Steaks are a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Rosemary
350
Salad Potatoes
1
Pear
30
Honey
20
Walnuts
(Contains Nuts May contain Peanut, Sesame, Nuts)
2
Venison Leg Steaks
17
Wholegrain Mustard
(Contains Mustard)
10
Chicken Stock Paste
75
Creme Fraiche
(Contains Milk)
40
Pea Shoots
15
Cider Vinegar
(Contains Sulphites)
Not included in your delivery
50
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Pick the rosemary leaves from their stalks and roughly chop (discard the stalks). Chop the salad potatoes in half. Pop them onto a baking tray with half the rosemary. Drizzle with oil and season with salt and pepper. Mix well to coat and lay out in a single layer. When your oven is hot, roast on the top shelf until golden and tender, 25-30 mins.
Meanwhile, peel and quarter the pear lengthways. Remove the core and halve each quarter lengthways again. Pop into a small bowl along with half of the honey and a drizzle of oil. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min. Roughly chop the walnuts.
When the potatoes have been in the oven for 15 mins, pop the pears onto the same tray and roast until tender and starting to go golden, 10-12 mins.
Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. When hot, lay the venison into the pan and season with salt and pepper. Brown the meat for 1 min on all sides. Lower the heat slightly and cook for another 1 min on each side. TIP: Venison is best served rare but if you like it more well done, cook for another 2 mins on each side. IMPORTANT: Wash your hands and equipment after handling raw meat. The venison is safe to eat when the outside is browned. Once cooked, rest the steaks on a board loosely covered with foil.
While the venison rests, pop the wholegrain mustard, chicken stock paste, creme fraiche, remaining rosemary and water for the sauce (see ingredients for amount) into the pan you cooked the venison in. Gently heat on medium-high until piping hot, 2-3 mins, stirring frequently.
Pop the pea shoots and roasted pear into a small bowl along with the walnuts, remaining honey and the cider vinegar. Season with salt and pepper and mix together to coat the salad in the dressing. When ready to eat, thinly slice the venison and serve on your plates with the potatoes and pea shoot salad alongside. Pour the sauce over the venison to finish. Enjoy!
